Chilli Paneer Pizza Recipe

Activate yeast and mix dough

In a small bowl, combine warm water (about 100-110°F / 38-43°C), sugar and active dry yeast. Let sit 5-10 minutes until foamy. In a large mixing bowl, whisk together flour and salt. Make a well, add yeast mixture and olive oil. Mix to form a soft dough.

Knead and rest

Knead the dough on a lightly floured surface for 6-8 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 45-60 minutes or until doubled in size.

Prepare for shaping

After rising, punch down the dough to release air. Divide if making more than one pizza (this recipe makes one 12-inch pizza). Let rest 10 minutes before rolling out.

Cook the base

Heat 1 tablespoon oil in a skillet over medium heat. Add ginger-garlic paste and chopped green chili; sauté 30 seconds until fragrant. Add tomato puree and cook 5-6 minutes, stirring, until it thickens and raw smell is gone.

Season and blend with paneer

Stir in red chili powder, garam masala, salt, sugar and kasuri methi. Add crumbled/ grated paneer and mix. Cook 2 minutes. Turn off heat and let cool slightly, then transfer to a blender or use an immersion blender to puree until smooth. Return to pan, stir in fresh cream (or thick yogurt), adjust seasoning and simmer 1-2 minutes to a creamy sauce. Taste and adjust salt, sugar or chili as needed.

Consistency check

Sauce should be spreadable — thick but not so stiff that it prevents the dough from baking through. If too thick, thin with 1-2 teaspoons water or cream.

Prepare paneer cubes

Heat 1 tablespoon oil in a nonstick pan over medium-high heat. Add paneer cubes and sauté for 3-4 minutes until lightly golden on all sides. Sprinkle 1/2 tsp black pepper and 1 tsp lemon juice while sautéing. Remove and set aside.

Sauté vegetables

In the same pan, add a little more oil if needed. Sauté sliced bell peppers and onions over high-medium heat for 2-3 minutes to retain a bit of crunch — you want them slightly softened but still bright. Season lightly with a pinch of salt and a pinch of chili flakes. Remove and cool slightly.

Assemble toppings

Preheat oven to 475°F (245°C) with pizza stone or baking sheet inside. Roll out dough on a floured surface into a 12-inch circle. Transfer to a piece of parchment or a pizza peel dusted with semolina/cornmeal. Brush the crust edge lightly with 1 teaspoon olive oil.

Spread sauce and layer

Spread an even layer (about 3/4 to 1 cup) of the paneer sauce over the rolled dough, leaving a 1/2-inch border for crust. Sprinkle half of the shredded mozzarella evenly over the sauce.

Add veggies and paneer

Distribute the sautéed bell peppers and onions over the cheese, then scatter the sautéed paneer cubes. Add optional tomato slices if using. Sprinkle the remaining mozzarella and the grated cheddar (if using) over the top. Scatter jalapeño/green chili slices and a light pinch of chili flakes for heat.

Bake

Slide the assembled pizza onto the preheated stone or baking sheet. Bake at 475°F (245°C) for 10-12 minutes, or until crust is golden and cheese is bubbling and lightly browned. Rotate halfway if your oven has hotspots.

Finish in oven

In the last 1 minute of baking, you can broil briefly (watch closely) for extra browning if desired.

Garnish and rest

Remove pizza from oven. Brush crust lightly with olive oil and sprinkle dried oregano over the top. Scatter chopped fresh coriander and spring onions if using. Let pizza rest 2-3 minutes to set.

Slice and serve

Slice into 6-8 pieces and serve hot with extra chili flakes or a wedge of lemon on the side for those who want extra tang.